Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, ''

marmitako Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. Th ...

'' and lamb stews,

cod Cod is the common name for the demersal fish genus '' Gadus'', belonging to the family Gadidae. Cod is also used as part of the common name for a number of other fish species, and one species that belongs to genus ''Gadus'' is commonly not call ...

, Tolosa bean dishes,

paprika Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...

s from

Lekeitio Lekeitio (; es, Lequeitio) is a town and municipality located in the province of Biscay, in the Spanish Autonomous Community of Basque Country, northeast from Bilbao. The municipality has 7,307 inhabitants (2019) and is one of the most importa ...

, '' pintxos'' (Basque ''

tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In so ...

)'', Idiazabal sheep's cheese, ''

txakoli Txakoli (pronounced ) or chacolí (pronounced ) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish Basque Country, Cantabria and northern Burgos in Spain. Further afield, Chile is als ...

'' ( sparkling white-wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es and sweet or hot red

pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

Overview

Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links.

Jew Jews ( he, יְהוּדִים, , ) or Jewish people are an ethnoreligious group and nation originating from the Israelites Israelite origins and kingdom: "The first act in the long drama of Jewish history is the age of the Israelites""Th ...

s expelled from Spain and

Portugal Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of ...

created a chocolate and confectionery industry in

Bayonne Bayonne (; eu, Baiona ; oc, label= Gascon, Baiona ; es, Bayona) is a city in Southwestern France near the Spanish border. It is a commune and one of two subprefectures in the Pyrénées-Atlantiques department, in the Nouvelle-Aquitaine re ...

still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

and the

capsicum ''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to Americas, the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come f ...

, used in hams, sausages and recipes, with pepper festivals around the area, notably

Ezpeleta Espelette (; ; oc, Espeleta) is a commune in the Pyrénées-Atlantiques department in south-western France. It lies in the traditional Basque province of Labourd. Sights The town is attractive, with traditional Labourd houses and a castle. T ...

and

Puente la Reina Puente la Reina (Spanish meaning literally the "bridge of the Queen"; eu, Gares) is a town and municipality located in the autonomous community of Navarre, in northern Spain. Puente la Reina lies between Pamplona and Estella on the Way of St. ...

Olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

is more commonly used than

vegetable oil Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of fruits. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fat ...

in Basque cooking. Cuisine and the kitchen are at the heart of Basque culture, and there is a Museum of Gastronomy in

Llodio Laudio/Llodio is a town and municipality located in the province of Álava, in the Basque Country, northern Spain. Laudio is the name in Basque language and Llodio in Spanish; both are used indistinctly. Geography and Demography Llodio is an ...

. One of the staple cookbooks for traditional Basque dishes was initially published in 1933. "La cocina de Nicolasa" (the Kitchen of Nicolasa) by Nicolasa Pradera has gone into 20 editions.

Ways of eating

In addition to the dishes and products of the Basque Country, there are features of the way of preparing and sharing food unique to the area. Cider houses (

sagardotegi A sagardotegi (pronounced ) is a type of cider house found in the Basque Country where Basque cider and traditional foods such as cod omelettes are served. Modern sagardotegis can broadly be described as a cross between a steakhouse and a cide ...

ak) are a feature of the hills around Donostia, especially near

Astigarraga Astigarraga is a town located in the province of Gipuzkoa, in the Autonomous Community of Basque Country, in northern Spain. It is famous for its hard cider and the cider houses. References External links Official Website Informationavailabl ...

. These are usually large country restaurants with enormous barrels of cider. Cider is poured from a height straight into the glass for visitors, with a rustic menu invariably of salt cod

omelette In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, ve ...

, grilled

T-bone steak The T-bone and porterhouse are steaks of beef cut from the short loin (called the sirloin in Commonwealth countries and Ireland). Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each s ...

and ewes' milk cheese with

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

s and

quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family (biology), family. It is a deciduous tree that bears hard ...

paste. The cider houses are only open for a few months of the year. The ''txikiteo'' is the tapas crawl from bar to bar seen across Spain, but it reaches its pinnacle in Donostia, with hundreds of people on the streets of the old town wandering from bar to bar, each known for its specialty, whether it be

croquette A croquette is a deep-fried roll consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, m ...

tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Me ...

, toast, or seafood. The txikiteo is also popular in cities such as

Pamplona Pamplona (; eu, Iruña or ), historically also known as Pampeluna in English, is the capital city of the Chartered Community of Navarre, in Spain. It is also the third-largest city in the greater Basque cultural region. Lying at near above ...

and

Bilbao ) , motto = , image_map = , mapsize = 275 px , map_caption = Interactive map outlining Bilbao , pushpin_map = Spain Basque Country#Spain#Europe , pushpin_map_caption ...

. ''Gerezi beltza arno gorriakin'', page 214 is a cherry soup served warm or cold. The cherries are poached in

wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

, often with enough

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

added to make a light

syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars ...

. A cherry without pits is preferred for this dish. To release their flavor, the cherries are carefully pitted or cut in half. Usually the soup is prepared on the day it will be served, because 24 hours is enough time for the cherries to blanch noticeably in the liquid. The soup is often served with a dollop of

sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, wh ...

crème fraîche Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations ...

, or

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

. Gastronomic societies are organisations, almost always of men, who cook and eat together in a communal

txoko A Txoko () is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika, Spain, for ...

New Basque Cuisine

In the 1970s and 1980s Basque chefs were influenced by the ''

nouvelle cuisine ''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased e ...

'' of France and created the ''nouvelle cuisine basque'', radically original in its form but solidly Basque in substance, with lighter and less rustic versions of traditional dishes and flavours. The first Spanish restaurant to be awarded 3 stars in the Michelin Guide was, in fact, ''Zalacaín'', a Basque restaurant, although located in Madrid.

Juan Mari Arzak Juan Mari Arzak Arratibel (born July 31, 1942) is a Spanish chef, the owner and chef for Arzak restaurant. He is considered to be one of the great masters of New Basque cuisine. He describes his cooking as "signature cuisine, Basque cuisine ...

in Donostia became the most famous exponent and one of the first three-star

Michelin Guide The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The ac ...

restaurants in Spain. In a few years the movement swept across Spain, becoming the state's default

haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pri ...

. Many tapas bars, especially in San Sebastián, serve modern-style ''pintxos'' employing novel techniques and ingredients. In more recent years, young chefs, such as Martin Berasategui, have given new impetus to Basque cuisine.

International Basque cuisine

Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded.

Catalan Catalan may refer to: Catalonia From, or related to Catalonia: * Catalan language, a Romance language * Catalans, an ethnic group formed by the people from, or with origins in, Northern or southern Catalonia Places * 13178 Catalan, asteroid #1 ...

chef

Ferran Adrià Ferran Adrià i Acosta (; born 14 May 1962) is a Spanish chef. He was the head chef of the ''El Bulli'' restaurant in Roses, Girona, Roses on the Costa Brava and is considered one of the best chefs in the world. He has often collaborated with h ...

has taken the techniques pioneered by Arzak and other Basque chefs to new heights.

Karlos Arguiñano Karlos Arguiñano UrkiolaNote the mixed spelling of his name. ''Karlos'' and '' Urkiola'' are spelled in Basque, not the Spanish ''Carlos'' and ''Urquiola'', but ''Arguiñano'' is spelled in Spanish, not the Basque ''Argiñano''. (born September ...

has popularised Basque cuisine in Spain through TV and books. Teresa Barrenechea was among the first people to bring traditional Basque cuisine to America with her first restaurant Marichu in Bronxville in 1991, where she hired Chef Joseba Encabo to set up, develop the menus and run the restaurant till soon later he was offered a position as faculty at the

Culinary Institute of America Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or ...

Hyde Park, New York Hyde Park is a town in Dutchess County, New York, United States, bordering the Hudson River north of Poughkeepsie. Within the town are the hamlets of Hyde Park, East Park, Staatsburg, and Haviland. Hyde Park is known as the hometown of Frankl ...

. Teresa Barrenechea and husband Raynold von Samson continued to promote Basque cuisine in America by opening their second Marichu restaurant in Manhattan in 1994, which was close to the United Nations Headquarters. Teresa Barrenechea has written two books, ''The Basque Table'' (Harvard Common Press, Boston 1998) and ''The Cuisines of Spain'' (Ten Speed, Berkley 2005). Teresa Barrenechea is the holder of two awards: Premio Nacional de Gastronomía (National Prize of Gastronomy, the highest culinary award given by the Spanish Administration) and Best Regional Cuisine Book at the 5th World Cookbook Fair,

Périgueux Périgueux (, ; oc, Peireguers or ) is a communes of France, commune in the Dordogne departments of France, department, in the administrative regions of France, administrative region of Nouvelle-Aquitaine, southwestern France. Périgueux i ...

(France). At the other end of the scale, Basque-style

pintxos A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually ...

bars are common in

Barcelona Barcelona ( , , ) is a city on the coast of northeastern Spain. It is the capital and largest city of the autonomous community of Catalonia, as well as the second most populous municipality of Spain. With a population of 1.6 million within ci ...

and

Madrid Madrid ( , ) is the capital and most populous city of Spain. The city has almost 3.4 million inhabitants and a metropolitan area population of approximately 6.7 million. It is the second-largest city in the European Union (EU), and ...

. In cities where large numbers of Basque people emigrated, such as

Buenos Aires Buenos Aires ( or ; ), officially the Autonomous City of Buenos Aires ( es, link=no, Ciudad Autónoma de Buenos Aires), is the capital and primate city of Argentina. The city is located on the western shore of the Río de la Plata, on South ...

Argentina Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, th ...

;

São Paulo São Paulo (, ; Portuguese for 'Saint Paul') is the most populous city in Brazil, and is the capital of the state of São Paulo, the most populous and wealthiest Brazilian state, located in the country's Southeast Region. Listed by the GaWC a ...

Brazil Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...

Boise Boise (, , ) is the capital and most populous city of the U.S. state of Idaho and is the county seat of Ada County. On the Boise River in southwestern Idaho, it is east of the Oregon border and north of the Nevada border. The downtown area' ...

Idaho Idaho ( ) is a state in the Pacific Northwest region of the Western United States. To the north, it shares a small portion of the Canada–United States border with the province of British Columbia. It borders the states of Montana and Wyom ...

;

Fresno Fresno () is a major city in the San Joaquin Valley of California, United States. It is the county seat of Fresno County and the largest city in the greater Central Valley region. It covers about and had a population of 542,107 in 2020, maki ...

California California is a U.S. state, state in the Western United States, located along the West Coast of the United States, Pacific Coast. With nearly 39.2million residents across a total area of approximately , it is the List of states and territori ...

, and

Bakersfield Bakersfield is a city in Kern County, California, United States. It is the county seat and largest city of Kern County. The city covers about near the southern end of the San Joaquin Valley and the Central Valley region. Bakersfield's populat ...

, there are several Basque restaurants and a noted Basque influence on the local cuisine.

Traditional dishes and desserts

Bacalao a pil pil, Bar Lo Gueno, Malaga.jpg, ''Bacalao al Pil-Pil'' Piperade 01.jpg, ''Piperrada'' Chuleton de vaca.JPG, ''Txuleta'' Merluza en salsa verde 1.jpg, ''Merlu koxkera''

Dishes

* ''Bacalao'' (

salt cod Dried and salted cod, sometimes referred to as salt cod or saltfish or salt dolly, is cod which has been preserved by drying after salting. Cod which has been dried without the addition of salt is stockfish. Salt cod was long a major export o ...

) ''al Pil-Pil'' or ''a la Vizcaína'' * Elvers (young

eel Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

) * ''

Kokotxas Kokotxas is a traditional Basque cuisine, Basque fish stew. The dish is made from stewed fish necks / dewlap (normally from a fatty fish like cod or hake) served with a sauce made from white wine, garlic, flour and olive oil. In the Basque Country ...

'' (cheeks of

hake The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gad ...

) * ''

Marmitako Tuna pot, marmitako in Basque Country and marmita, marmite or sorropotún in Cantabria is a fish stew that was eaten on tuna fishing boats in the Cantabrian Sea. Today it is a simple dish with tuna, potatoes, onions, peppers, and tomatoes. Th ...

'' * Grilled and roast meats * '' Percebes'' (Gooseneck barnacles) * ''

Pintxos A pincho (; literally "thorn" or "spike"), pintxo () or pinchu () is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually ...

'' (Basque ''

)'' * ''

Piperade Piperade ( Gascon and French) or piperrada (Basque and Spanish), from ''piper'' (pepper in Gascon and in Basque), is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.Larous ...

'' (or ''Piperrada'') * ''

Pisto Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It is usually served ...

'' * ' * '' Talos'' * '' Ttoro'' * '' Txangurro'' (

spider crab The Majoidea are a superfamily of crabs which includes the various spider crabs. Taxonomy In "''A classification of living and fossil genera of decapod crustaceans''" De Grave and colleagues divided Majoidea into six families: * Family Epialti ...

) * '' Txipirones'' (baby squid) in their ink * '' Txuleta''

Desserts

* ''

Cuajada Cuajada ( milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile ...

'' (''Mamia'') * '' Gâteau Basque'' (or ''Biskotx'') * '' Goxua'' * '' Intxaursaltsa'' Gâteau Basque in Gastroteka Bimendi 2020-05 ac.jpg, ''Gâteau basque'' Goxua.jpg, ''Goxua'' Cuisine of the Basque Country-Intxaursaltsa 001.JPG, ''Intxaursaltsa''

Products

Queso Idiazábal.jpg, Idiazabal cheese Chistorra.jpg, ''Txistorra'' EF-Photo Jambon de Bayonne14.jpg, ''Jambon de Bayonne''

Cheeses

* Roncal *

Ossau-Iraty Ossau-Iraty is an Occitan-Basque cheese made from sheep milk. Origin Ossau-Iraty or Esquirrou is produced in south-western France, in the Northern Basque Country and in Béarn. Its name reflects its geographical location, the Ossau Valley in Bé ...

Idiazabal cheese Idiazabal is a pressed cheese made from unpasteurized sheep milk, usually from Latxa and Carranzana sheep in the Basque Country and Navarre. It has a somewhat smokey flavor, but is usually un-smoked. The cheese is handmade and covered in a h ...

Fruits and vegetables

Artichoke The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green articho ...

s from Tudela *

Asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

from

Mendavia Mendavia is a town and municipality located in the province and autonomous community of Navarre, northern Spain. The Postal code is 31587. Mendavia is an agricultural town. It produces high-quality asparagus, peaches and a certain variety of lar ...

Bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

s from Tolosa *

Pepper Pepper or peppers may refer to: Food and spice * Piperaceae or the pepper family, a large family of flowering plant ** Black pepper * ''Capsicum'' or pepper, a genus of flowering plants in the nightshade family Solanaceae ** Bell pepper ** Chili ...

s from

Gernika Guernica (, ), official name (reflecting the Basque language) Gernika (), is a town in the province of Biscay, in the Autonomous Community of the Basque Country, Spain. The town of Guernica is one part (along with neighbouring Lumo) of the mu ...

and

Lodosa Lodosa is a small town of around 5,000 people located in the province and autonomous community of Navarre, northern Spain. Located along the river Ebro, in a largely agricultural area, the town of Lodosa is known for its piquillo peppers (''pim ...

Cherries A cherry is the fruit of many plants of the genus ''Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The nam ...

from

Itxassou Itxassou (; Basque ''Itsasu'')ITSASU
Chistorra Chistorra (, eu, txistor) is a type of fast- cure sausage from Aragon, the Basque Country and Navarre, Spain. It can be considered a special type of '' chorizo''. It is made of minced pork, or a mixture of minced pork and beef, is encased in ei ...

'' and ''

chorizo de Pamplona ''Chorizo de Pamplona'' is a sausage that is typical in the cuisine of the Navarre region of Spain. It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and a natural or pl ...

'' (spicy sausage) * ''

Jambon de Bayonne Bayonne ham or is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony. It has PGI status. Production The area co ...

'' (cured ham) *

Sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

s from Viana * ''Tripotx'' (lamb blood-sausage from

Biriatou Biriatou (; eu, Biriatu)BIRIATU

Zaldibia Zaldibia ( es, Zaldivia) is a town and municipality in the Goierri region of the province of Gipuzkoa Gipuzkoa (, , ; es, Guipúzcoa ; french: Guipuscoa) is a province of Spain and a historical territory of the autonomous community of the B ...

* ', similar to ''

linguiça ''Linguiça'' or ''lingüiça'' () calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in Portugal, Brazil, Lusophone countries, and the U.S. state of Hawaii, created by Calabrian immigrant ...

Beverages

* Basque cider served in Basque cider houses (

Sagardotegi A sagardotegi (pronounced ) is a type of cider house found in the Basque Country where Basque cider and traditional foods such as cod omelettes are served. Modern sagardotegis can broadly be described as a cross between a steakhouse and a cide ...

) *

Irouléguy AOC Irouléguy AOC wines ( eu, Irulegi, ) come from Lower Navarre in the Northern Basque Country, France and are usually considered as part of the wine region of South West France (''Sud-Ouest''). They are named after the village of Irouléguy and are ...

wine * Izarra liqueur *

Kalimotxo The calimocho or kalimotxo (, ) is a drink consisting of equal parts red wine and cola Cola is a carbonated soft drink flavored with vanilla, cinnamon, citrus oils and other flavorings. Cola became popular worldwide after the American phar ...

wine and cola *

Patxaran Patxaran () ( es, Pacharán) is a sloe-flavoured liqueur commonly drunk in Navarre, and other areas of Spain. It is usually served as a digestif either chilled or on ice. Etymology The word ''patxaran'' is the Upper Navarrese dialect, Upper Nav ...

liqueur * Picon Punch cocktail - popular in Basque-American communities * Pili (

mandrake A mandrake is the root of a plant, historically derived either from plants of the genus '' Mandragora'' found in the Mediterranean region, or from other species, such as ''Bryonia alba'', the English mandrake, which have similar properties. The ...

-root liqueur) *

Txakoli Txakoli (pronounced ) or chacolí (pronounced ) is a slightly sparkling, very dry white wine with high acidity and low alcohol content produced in the Spanish Basque Country, Cantabria and northern Burgos in Spain. Further afield, Chile is als ...

wine

References

External links

{{DEFAULTSORT:Basque Cuisine Basque Cuisine by ethnicity